Atlantis Seafood & Steak

February 17, 2013

Story By: Dining Out Team | Photos by: Rachel Breit

A CLOSER LOOK AT THIS WEEK’S HOUSE SPECIAL: OCEAN SEAFOOD PASTA ($28.95)

Atlantis Seafood & Steak is your mecca for all things surf and turf. Conveniently located in what was once the former Waikiki No. 3 Theater, this eatery is frequented by locals and tourists alike, who live for the delicacies of juicy steaks, live crab or island-caught fish. Choose to dine outside on the lanai or indoors under a ship’s majestic frame.

The locally sourced, globally inspired menu at Atlantis Seafood & Steak is sure to have something to please every palate, including Ocean Seafood Pasta, which creator and executive chef Almario Betiong says is the restaurant’s best-selling dinner entree.

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If you’re in the mood for something savory, Betiong infuses the culinary stylings of Pacific Rim and French cuisines into this alluring dish.

A homemade marinara cream sauce soaks into every crevice of this dish. In fact, secret ingredients of roasted garlic and a blend of ‘Nalo Farms tomatoes, basil and balsamic vinegar accent the sauce perfectly. However, Betiong makes sure the sauce isn’t too overpowering as not to mask the authentic flavors of the seafood. “I also blended the marinara sauce with a cream base to expose a richer taste while also cutting down on the tartness of the tomato.”

The catch of the day is always highlighted as the fish of choice, be it snapper (as pictured), opah, onaga, monchong, etc. According to Betiong, the fish is locally caught and distributed daily by Tropic Fish Hawaii.

A favorite on the menu since the restaurant’s humble beginnings, Betiong whipped up Ocean Seafood Pasta with the hope of impressing locals and visitors alike. “The texture of the seafood, the variety and the spices bring this dish to life. If you love pasta and seafood, you’ll love this dish,” he says.

Nothing says “fresh” more than ‘Nalo Farms’ locally grown white mushrooms, spinach and Roma tomatoes, which also add a bit of nutritional value and a burst of color.

It’s all in the technique, and chef Betiong deserves praise for a top-notch al dente linguine.

This seafood sanctuary of sorts also features an array of the freshest Manila clams, black tiger shrimp and scallops. “Seafood lovers go crazy for this dish. There’s so much to it that it’s perfect for sharing,” Betiong says.